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Cranberry Swirl Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch of salt
1 (9-inch) graham cracker crust
1 (10-ounce) tub frozen cranberry-orange sauce, thawed and puréed in food processor


Recipe



1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large mixer bowl of electric mixer at medium speed until cream cheese is smooth. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, spices and salt. Mix until well combined.

2. Spread 3/4 cup pumpkin mixture evenly into crust. Pour about 1/3 cup cranberry sauce on top of pumpkin mixture. Pour remaining pumpkin mixture into crust and top with remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.

3. Bake 50 minutes to 1 hour. Cheesecake will not be completely set in the center. Cool completely and refrigerate at least 2 hours or overnight.


Variation Add 1/4 teaspoon salt and an additional 1 teaspoon cinnamon to pumpkin mixture and fold cranberry sauce into pumpkin mixture instead of swirling. Pour into crust and bake as directed above.